ANN HOT ROLLS (My Dads Receet)

 1 cake yeast                                                    4 Tbsp sugar
1 cup lukewarm water                                     6 Tbsp shortening
1 cup scalded milk                                           2 tsp salt
About 6 cups flour, more or less

Yeast and water and tsp sugar. 

Scald milk add remaining sugar salt and shortening. Let rise until double, fold down, let raise again until doubled. Shape into rolls reg rise. 

Note: Not sure who wrote this. I typed it exactly as it was written. No information on cooking it. If you know about breads, it would be easy to figure out. Good luck!

BROWN-AND-SERVE SALLY LUNN ROLLS (FREEZER)

 1 envelope active dry yeast                            1/2 cup butter or margarine softened and cut into pieces
 3/4 cup warm water                                        3 eggs, beaten (room temp)
1/4 cup sugar                                                   5 to 6 cups flour
2 tsp salt
3/4 cup warm milk

MAKE AHEAD: In large warm bowl sprinkle yeast in water and stir until dissolved. Stir in sugar, salt, milk, butter and eggs. Stir in 3 cups flour. With wooden spoon, stir until well mixed, about 1 minute. 

Beat in enough additional four (about 2 1/2 cups) to make a soft dough that leaves sides of bowl. Cover and let rise in warm draft-free place until doubled (1 hour). 

Stir down and spoon into 24 greased muffin cups, about 2/3 full. Cover; let rise until double (1 hour).

Bake in PREHEATED 250* oven 25 minutes or until rolls spring back when lightly pressed with finger. 

Cool in pans 25 minutes. Remove to wire racks and cool thoroughly. 

Wrap in plastic bags or pack in other containers; seal and cover tightly. Refrigerate up to 1 week or freeze up to 1 month. (Thaw rolls before browning.)

Just before serving: Place rolls on greased baking sheet. Bake in PREHEATED 400* oven 10 to 15 minutes or until brown. Serve warm. Makes 24 rolls. 

(Family Circle)    

CORN FRITTERS

2 cups corn kernels, cut off the cob                        1/8 tsp pepper
1 tsp salt                                                                  2 eggs, lightly beaten
1/2 tsp sugar                                                            Shortening for frying (preferably butter)
2 tbsp flour

Put all ingredients, except shortening, in blender and whirl until well mixed. Heat the shortening in a heavy skillet and drop the corn mixture into the hot fat by tablespoons. Fry on each side until golden brown.

Serve with syrup or molasses if desired.

(Good Earth Country Cooking - by Betty Groff and Jose Wilson)

POPOVERS

1 cup sifted flour                                                     1 cup milk
1/2 tsp salt                                                                2 eggs

Preheat oven to 425* (Hot).

Beat ingredients with rotary beater JUST until smooth. (Over-beating will reduce volume)
Pour into well-greased deep muffin cups - 3/4 full; or oven glass cups - 1/2 full.
Bake until golden brown, 40 to 45 minutes. If not baked long enough they will collapse. Serve at once.

Leftover popovers take well to freezing. No need to thaw, just pop into oven. To reheat, place in paper bag or aluminum foil and set in hot oven (425*) for 5 minutes.

Try them split and toasted, too.

POPOVERS

Butter or margarine                                              1/4 cup butter or margarine
4 eggs                                                                   1 1/4 cups sifted flour
1 1/4 cup milk                                                       1/2 tsp salt

1. Preheat oven to 400*. Grease well, with butter, 9 custard cups.
2. Beat eggs well with rotary beater; then beat in milk and melted butter.
3. Sift flour with salt; beat into egg mixture until smooth.
4. Pour into prepared custard cups, place, no too close together, on large cookie sheet. Bake 50 minutes. Serve hot. Makes 8.

SWEET POTATO BISCUITS

3/4 cup flour                                                       1/2 cup mashed cooked sweet potatoes
1 tbsp. sugar                                                              (drained well if canned)
1 1/2 tsp. baking powder                                     1/3 cup ilk
1/2 tsp salt                                                            3 tbsp oil
Dash of nutmeg

In large bowl mix well, flour, sugar, baking powder, salt and nutmeg: set aside.

In small bowl mix well sweet potatoes, milk and oil, stir into flour mixture just to moisten. Turn out on floured surface. With floured hands knead gently about 6 strokes. Pat out about 1" thick. Cut with floured 1 3/4" cutter; re-rolling and cutting out scraps.

Bake on ungreased cookie sheets on top rack in preheated 450* oen 12 minutes or until puffed and lightly browned. Serve hot with butter or margarine. Makes about 6 biscuits.

Note: A scaled down recipe for small families. Recipe may be increased as desired.

(Woman's Day)

CORN STICKS

1 1/4 cups yellow corn meal                                          1/2 tsp. salt
2/3 cup unsifted flour                                                     1 egg
1/4 cup sugar                                                                  1 cup milk
1 tbsp baking powder                                                     1/4 cup salad oil

Preheat oven to 425*. Grease two corn sticks pans.

In medium bowl, stir cornmeal with flour, sugar, baking powder and salt. Add egg, milk and oil. With wire whip or rotary beater, beat just until smooth - 1 minute. Turn into pans.

Bake 12 to 15 minutes or until golden. Turn out of pans. Serve hot. Makes 14.

(McCalls)

HOME BAKERY SPIRAL BREAD DOUGH

2 pkg active dry yeast                                                     1/4 cup shortening (butter, margarine, oil)
1 cup warm water                                                            7 cups flour
1 cup milk, scalded
2 1/2 tsp salt
2 tbsp sugar

For Spread: 1/2 cup melted shortening, 1 egg, beaten

Dissolve yeast in warm water in large mixing bowl. Set aside.

Mix milk, salt, sugar and shortening in another bowl. Spoon milk mixture into yeast/water mixture; stir. Slowly add flour as needed. Mix well until dough is smooth. Turn out onto lightly floured board; knead for 12 minutes. place in greased bowl; cover; place in warm place for 45 minutes until doubled.

Punch down and turn out on lightly floured board once more. Let dough rest while greasing 2 bread pas 9x5x3" Cut dough in half and roll into balls, then shape into rectangles 1/4 to 1/2" thick - the length of the pan.

Brush with melted shortening and beaten egg. Spread the desired filling over the rectangles, roll jelly roll fashion, seal edges and place edge down in pans. Brush top with melted shortening and cover. Let rise for nearly 1 hour. Bake at 400* for 1 hour. Turn out on rack to cool, or serve warm.

VARIATIONS FOR FILLING:

Cinnamon-butter spread; Butter, cinnamon, and sugar.
Date-nut filling: Mix chopped dates, chopped nuts, and grated lemon rind.

(Uncle John's Original Bread Book)

CINNAMON PINWHEEL ROLLS

Prepare dough for cinnamon bread. Roll dough in 18x10 in. rectangle 1/2" thick. Spread with 1/4 cup softened butter or margarine. Combine 1/2 cup sugar and 2 tsp cinnamon; sprinkle over dough. Beginning at wide side, roll jellyroll fashion. Seal edge well; cut in 1 in. slices. Place slices, cut side down, in greased 2 1/4" muffin cups. (For pretty spirals, first give bottom of each roll a push in center.) Cover; let rise in warm place till double (30 to 45 mins). Bake in moderate oven 375* 15 to 20 min. or till done. Makes 1 1/2 dozen rolls.

REFRIGERATOR WHITE ROLLS

1 pkg active dry yeast                                      1 tsp salt
1/4 cup warm water                                         3 cups sifted all purpose flour
1/4 cups milk, scalded                                       1 egg
1/4 cup shortening

Soften the yeast in warm water. Combine the milk, shortening, sugar and salt; cool to lukewarm. Add 1 cup of the flour; beat well. Beat in yeast mixture and the egg. Add remaining flour; mix well. Place in a greased bowl, turning dough once. Cover; store in the refrigerator at least 2 hours or until needed.

About 1 1/2 to 2 hours before serving time, shape dough on well floured surface. Let rise in warm place until double (about 1 1/4 hours). Bake in 400* oven 12 to 15 minutes. Makes about 16 medium rolls.

(Better Homes and Gardens Bread Cookbook)

REFRIGERATOR ROLLS

1 yeast cake                                                                       1 cup mashed potatoes
1/2 cup luke warm water                                                   1 cup scalded milk
2/3 cup shortening                                                             6 to 8 cups flour
1/2 cup sugar                                                                     2 eggs
1 tsp. salt

Mash potatoes, add shortening, sugar, salt and eggs, cream well. Dissolve yeast in luke warm water, add to luke warm milk, then add to potato mixture. Add sifted flour o make a stiff dough. Toss on floured board and knead to make a stiff dough. Toss on floured board and knead well. Put into a large bowl and let rise to double in bulk. Knead slightly. Rub over top with melted butter, place in casserole, cover tightly and place in refrigrator cabinet until ready to bake. About 1 hour before baking time, pinch off dough shape into rolls as desired, cover and let rise until light. Bake 400* 15 to 20 minutes.

LIGHT AND FLUFFY WHOLE WHEAT ROLLS

2 tbsp dry yeast                                                    4 1/2 to 5 cups sifted whole wheat flour
1/4 cup raw honey                                                 1/2 cup unrefined oil
1 cup warm water
                                                          2 eggs

Dissolve yeast in 1/2 cup warm water. Mix oil and honey; add one egg at a time and beat well after each egg. Add remaining water and yeast mixture.

Stir in 2 cups flour. Mix well. Beat about 5 minutes. Cover with towel and let rise for 30 minutes. Add the remaining flour and beat well. Let rise until double in bulk again. Punch down and let dough rest for 3 minutes.

Form into rolls and bake at 350* for about 20 minutes.

"What's Good to Eat" - by Pam Liljenquist

DOT'S YEAST ROLLS

3 cups milk                                                 3/4 cup sugar
2 pkg active dry yeast                                   1 tbsp salt
2 tbsp sugar                                                 2 eggs
1/2 cup cooking oil                                       10 cups sifted flour

Scald milk. Pour into mixing bowl. Cool to warm (120 degrees) Stir in yeast and 2 tbsp sugar. Mix well. Let stand 10 minutes.

Add oil, 3/4 cup sugar, salt, eggs and 4 cups lour. Beat with electric mixer at medium speed for 2 minutes. Gradually add enough remaining flour to make a soft dough. (Do not knead.)

Place dough in lightly greased bowl. Cover and let rise in warm place until doubled, about 50 minutes.

Punch dough down. Divide into 4 portions. With floured hands, shape each portion into 12 balls. Arrange 12 balls in 8" greased square baking pan or 9" round baking pan. Repeat with remaining dough.

Cover and let rise until doubled, about 1 hour. Bake at 375 degrees for 20 minutes or until golden brown.

Remove from pan and cool on rack. 4 dozen.

(Farm Journal)

SOFT SANDWICH BUNS

Heat 2 cups milk to boiling.

Pour into bowl containing:

1/4 cup margarine or oil
1/2 cup sugar
1/2 tbsp. salt

Combine:

1/2 cup warm water
2 tbsp yeast
1/4 tsp. sugar

Place yeast mixture in bowl and let sit five minutes. After the milk has cooled, add the milk mixture. Then add four cups flour and beat until smooth. Let rest 5-10 minutes. Beat again and add 1 1/2 cups more flour.

After this has been added, begin to mix with hands. Depending on the kind of flour being used, add about one more cup of flour, or enough to make the dough so that it can be kneaded on a floured board. Knead five minutes. Put in a well-greased bowl and let rise for one hour.

Punch down and form rolls. Place on greased cookie sheet. Let rise 1/2 hour. Bake at 375 degrees for about 20 minutes or until brown. Brush with margarine or oil.

BROWN AND SERVE SALLY LUNN ROLLS (freezer)

1 envelope active dry yeast                                1/2 cup butter or margarine softened and cut in
3/4 cup warm water                                                pieces
1/4 cup sugar                                                    3 eggs, beaten (room temp)
2 tsp salt                                                          5 to 6 cups flour
3/4 cup warm milk

MAKE AHEAD: In large warm bowl sprinkle yeast  water and stir until dissolved. Stir in sugar, salt, milk, butter and eggs. Stir in 3 cups flour. With wooden spoon, stir until well mixed, about 1 minute.

Beat in enough additional flour (about 2 1/2 cups) to make a soft dough that leaves sides of bowl. Cover and let rise in warm draft-free place until doubled (1 hour).

Stir down and spoon into 24 greased muffin cups, about 2/3 full. Cover; let rise until double (1 hour).

Bake in PREHEATED 250* oven 25 minutes or until rolls spring back when lightly pressed with finger.

Cool in pans 25 minutes. Remove to wire racks and cool thoroughly.

Wrap in plastic bags or pack in other containers; seal and cover tightly. Refrigerate up to 1 week or freeze up to 1 month. (Thaw rolls before browning).

Just before serving: Place rolls on greased baking sheet. Bake in PREHEATED 40* oven 10 to 15 minutes or until brown. Serve warm. Makes 24 rolls.

(Family Circle)